8 Basic Stock Recipes (2024)

FAQs

What are the basic stocks food? ›

Stocks: The Fundamentals

At the highest level, classic culinary stocks can be categorized into four types: meat, poultry, fish, and vegetable. The French refer to stocks as the fond, or base, by which the foundation of a dish is developed.

Stocks are prepared with a few basic ingredients including bones, mirepoix, herbs and spices, and sometimes tomatoes or wine. They are often prepared using leftover ingredients as a cost-effective measure for the kitchen.

To make homemade chicken stock, place chicken bones, vegetables, herbs and spices into a large pot. Cover with cold water then simmer for about 3 hours. Let it cool, then skim the fat. Store in the refrigerator for up to 5 days or in the freezer for up to 6 months.

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Stock is made by gently simmering bones, seafood shells, or vegetables until their flavors are extracted. One key to making excellent stock: Avoid boiling it. Boiling agitates and breaks up the food pieces, resulting in a cloudy stock.

Vegetable Stock

This kind of stock is composed of vegetables. All parts of the vegetables are used for preparing this stock since they will not be eaten. The vegetable stock needs to be simmered for only 30 to 45 minutes because they are just soft and that is why it is the easiest stock to prepare.

Salt typically shouldn't be added to a stock. Add salt to the recipe the stock is used in instead (when appropriate). Stock can be made ahead and refrigerated or frozen until needed.

Four of them, the price-to-book (P/B) ratio, the price-to-earnings (P/E) ratio, the price-to-earnings growth (PEG) ratio, and the dividend yield, are fundamental measures used in investment analysis and stock valuation.

Can you cook stock too long? ›

As for time, if you don't cook a stock long enough, you risk not extracting sufficient flavor or gelatin. Cook it too long, though, and you get into a case of seriously diminishing returns.

Regulate the heat so that a few bubbles rise to the surface. Skim regularly and keep the ingredients covered by topping up with cold water. Cook uncovered for 3-4 hours. Strain the stock, pour into a clean pan and boil fiercely to reduce the stock and intensify the flavour.

For a versatile stock, the basics are water, bones, meat/fish trimmings (for meat and fish stocks), celery, onion, carrot and a bouquet garni, such as parsley stalks, a bay leaf or thyme sprigs (all three tied in a bundle or placed in cheesecloth), plus a few peppercorns and maybe a few leek leaves. No salt though.

There are four basic kinds of stock/fond: white stock (Fond Blanc), brown stock (Fond Brun), vegetable or neutral stock (Fond Maigre) and Fish Stock (Fume de Poisson). The classifications refer to the contents and method used to prepare the stock, not necessarily to color.

Commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties.

Stock is a mixture of boiled or simmered ingredients that typically include animal bones, meats, vegetables, and possibly a small amount of salt. Stocks are often used as a base for foods such as soups, stews, sauces, and gravies. Raw bones and meat may be used.